Bulgogi

1 cup shoyu
1/2 cup mirin
1/2 cup water
1/2 cup light brown sugar
1 Asian pear, chopped (substitute a regular pear or an apple)
1 (1-inch) piece ginger, minced
4 cloves garlic, minced

1 tbsp hoisin sauce

1.5 tsp pepper

1.5 tsp sirachi

2 pound beef tenderloin, sliced thin (or the thin slice meat like for cheesesteaks)

onions

In a saucepan over medium-high heat, add soy sauce, mirin, water, brown sugar, pear, ginger, garlic, pepper, sirachi, hoisin.

Bring to a boil, reduce heat, and simmer for about 20 minutes.

Puree in a blender and allow to cool.

Pour the puree over the beef, cover, and allow to marinate for 1 hour to overnight.

Heat the grill, a grill pan, a cast iron skillet, or an electric tabletop grill.

Grill the meats until they are cooked to your liking.

Saute up some onions to go with it.